Imagine this scenario: You've cooked up a batch of chili peppers (or cucumbers, or anything, really), put them in a clean container, filled it with vinegar, and refrigerated it. As with most things ...
I want to cook a beef brisket, following a recipe that suggests baking it on a bed of onions and red wine, or red wine vinegar. I'd like to use a cast iron dutch oven, but am concerned about the ...
One of my molecular cookbooks goes into the use of acidity / alkalinity in cooking. What it doesn't describe is what safe pH values are that you can still serve food at. Note: I am not looking for ...